The main purpose of this work was the preparation of various food products such as nectar and marmalade from sabanera guayabita; the pulp of this was mixed with pineapple juice until obtaining a nectar, and for the marmalade,  the process was carried out until obtaining the standards established for such purpose.  For the nectar, the sensory analysis of the taste and smell variable,  showed an average greater than “1”, that is p> 0.05, however for the color the panelists suggest an improvement in the final product, for a p <of 0.05 . Regarding marmalade, values ??above “1.5” were obtained, for a p> 0.01, however the panelists also suggest an improvement in the color variable p <0.01. Through this investigation, it is concluded that the sabanera guayabita (Psidium guineense), can be used for the production of nectar and marmalade, if it is combined with other tropical citrus fruits.